Korean Food and Recipes
Today, I will share a simple, delicious, and very crispy deep fried shrimp recipe. My secret tip for crispy shrimp is to use a double coating. Crispy golden brown shrimp with a delicious soy dipping sauce is a perfect party or snack food. Try it someday.
Yield: 20 Shrimps
Today, I will show you how to make an easy homemade sausage called “donggeurangddaeng” in Korean. We commonly make it for traditional Korean holidays or for a lunchbox side dish. You can make a large portion ahead of time, store it in the freezer, and then use it easily later. It is much healthier than store bought sausage and it is very delicious. Try it someday.
Yield: 4 Rolls
Recently, one of my Facebook friends, Lindsay, asked me if I can make “corn cheese.” I’ve heard of it, and actually tried a similar dish with no cheese, but never tried it with cheese before. After taste testing a few things, I made this delicious corn cheese recipe to share with Lindsay and you today. It is a popular side dish for some Korean restaurants in Korea. It may not be that great of a choice for your diet since it is high in calories and fat, however sometimes it is too delicious to avoid. 😉 The melted cheese with the sweet and buttery corn taste very good. Try it someday.
Yield: 2 Servings
Today, I will show you how to make a delicious Korean noodle dish called “kalguksu” in Korean. There are different version of kalguksu depending on the main ingredients such has chicken, seafood, red beans, clams, mushrooms, kimchi, zucchini, potatoes, etc. I will make it with clams today. The great flavor of homemade broth with the chewy noodles tastes very good with the clams. Try it someday.
Yield: 2 Servings
Today, I want to share a special recipe from my hometown, Gwangju, in Korea. This is unique enough to call a regional food. It is deep fried squid wrapped with lettuce, called “sangchu twigim” in Korean. We have many different kinds deep fried food in Korean cuisine. So why is this dish so special? It is special because of the way of eating it. We wrap the deep fried squid with lettuce and use a special dipping sauce. Once you try it, you will be surprised with the great flavor combination from everything. Try it someday.
Yield: 2 Servings
Today, I will show you how to make a very popular Korean side dish using dried radish. This is one of the Korean sides that you make ahead of time and serve whenever you need it. It keeps for a long time. The texture of the dried radish is a little chewy, but it is still crunchy and the spicy sauce tastes very good with the unique dried radish flavor. I used Sempio’s Yondu for the basic seasoning and it made the dish even more savory. Try it someday.
Yield: 1 Quart
Today, I want to share my version of a delicious chili shrimp. The spiciness will come from crushed red peppers. Don’t miss my secret tip for making this deep fried shrimp extra crunchy. The spicy, sweet, and sour flavored sauce tastes great. Try it someday.
Yield: 2 Servings
Here is another delicious winter soup recipe using frozen Pollock. It is called dongtae jjigae (동태찌개) in Korean. Frozen Pollock is a tasty fish that you can buy, especially during the winter. The texture of the fish is a little firm and chewy and it has a very nice savory flavor to it. The spicy broth makes this a perfect winter soup to warm you up. Try it someday. 🙂
Yield: 3 Servings
Koreans like to eat hot soup all year long, however, hot soup is extra good on cold winter days. I’ve been craving this hot and spicy noodle soup dish made with kimchi and fishcakes. It is called 김치 어묵 우동 in Korean. I’m happy to share this delicious recipe it with you today. I hope this great soup keeps you warm this winter. Try it someday. 🙂
Yield: 1 Serving
Lunar New Year is coming, so today I want to share a delicious New Year soup using a different type of rice cake called joraengi tteok. This is from the Kaesong region in Korea. The rice cakes (tteok) are twisted in small cocoon shapes. Another special thing is that it has a delicious skewered beef topping. The shape of these rice cakes are cute and fun, but the flavor and texture are the same as normal rice cakes. To make this more savory and simple, I will use Sempio’s Yondu for this recipe. Try it someday. 🙂
Yield: 3 Servings
